The perfect recipe from chef Robert McDonald (Burren Balsamics) for the perfect al fresco meal, using our Triple Rose Cheese and lovely, wholesome ingredients. If it's a rainy or cold day (which happens too often), just fire up your steaks on a grill/frying pan - equally as delicious!
Ingredients for 4
4 x 180g Aberdeen Angus Ribeye Steaks
120g Ballylisk Triple Rose Cheese, Sliced
100g Burren Balsamics Roast Onion Jam
1 Plain Ciabatta (we used yellow door)
50g Rocket Leaves
4 Ripe Tomatoes sliced
Good quality Mayo
Sunflower Oil
Sea salt and freshly ground black pepper
Method
1. Take your steaks out of the fridge 30 minutes before you wish to use them, remove from the packaging, and pat them dry.
2. Light the barbecue or turn your grill to its highest setting.
3. Brush the steaks with a little oil and season well, cut the ciabatta into four even portions then split in half and toast or grill until lightly browned.
4. Cook your steaks how you like on the barbecue or under the grill, we suggest for medium depending on thickness about 2 – 3 minutes then turn them over and cook for a further 1 – 2 minutes, remove to warm tray and allow to rest for a couple of minutes while you assemble the sandwich.
5. On the bottom piece of ciabatta spread some mayo, add some of the rocket leaves and sliced tomatoes.
6. Top the steaks with some onion jam and the sliced triple cream cheese.
7. Place the steaks onto the bottom of the sandwich, spread the top with a little more mayo and place on top of the steak.
8. Enjoy!
2. Light the barbecue or turn your grill to its highest setting.
3. Brush the steaks with a little oil and season well, cut the ciabatta into four even portions then split in half and toast or grill until lightly browned.
4. Cook your steaks how you like on the barbecue or under the grill, we suggest for medium depending on thickness about 2 – 3 minutes then turn them over and cook for a further 1 – 2 minutes, remove to warm tray and allow to rest for a couple of minutes while you assemble the sandwich.
5. On the bottom piece of ciabatta spread some mayo, add some of the rocket leaves and sliced tomatoes.
6. Top the steaks with some onion jam and the sliced triple cream cheese.
7. Place the steaks onto the bottom of the sandwich, spread the top with a little more mayo and place on top of the steak.
8. Enjoy!